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Frozen confectionery product comprising ice structuring proteins

A technology of ice structure protein and frozen confectionery, which is applied in the direction of protein-containing food ingredients, frozen desserts, food ingredients, etc., and can solve the problems of unsatisfactory product appearance, no longer flowing freely, melting, etc.

Inactive Publication Date: 2007-01-03
UNILEVER NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is a problem that unless the beads are stored at very low temperatures, typically below -29°C, the beads will become viscous and fused, and will no longer flow freely
It is not possible to maintain such low temperatures throughout the cold chain, especially at the retail point, thus resulting in reduced shelf life and unsatisfactory product appearance at the point of sale

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-6 and comparative Embodiment 1-5

[0048] -ice cream / milk ice beads

[0049] Raw Materials and Methods

[0050] components

Compare

Example 1

Example 1

Compare

Example 2

Example 2a

Example 2b

Example 2c

Milk (I)

5.0

5.0

10.8

10.8

10.8

10.8

Lipid source (II)

4.0

4.0

2.5

2.5

2.5

2.5

Sugar source (III)

8.5

8.5

6.6

6.6

6.6

6.6

Stabilizer (IV)

0.08

0.08

0.33

0.33

0.33

0.33

Flavor (V)

0.006

0.006

0.012

0.012

0.012

0.012

Emulsifier (VI)

0.15

0.15

0.2

0.2

0.2

0.2

water

82.26

83.33

79.56

80

80.66

81

Ice structural protein (%)

0

0.005

0

0.002

0.005

0.007

MSNF(%)

4.8

4.8

10.3

10.3

...

Embodiment 1

[0078] Example 1 contained 0.005% ISP at a TS of 17%, and the sample was free flowing when tested at -25°C. After 5 days at -10°C the sample remained free flowing and did not reach the same unacceptable level as Example 1a until after 15 days.

[0079] Comparative Example 2 is a control sample with 20% TS and no ISP. After 50 days at -25°C, the samples remained free-flowing. After 15 days at -10°C, the samples became unacceptable.

Embodiment 2

[0081] Example 2b with 0.005% ISP at 20% TS, the sample remained free flowing after 50 days at -25°C and became unacceptable after 50 days at -10°C, compared to Example 2 and Compared with Example 2a, it shows a significant improvement.

[0082] Example 2c with 0.007% ISP at 20% TS, the sample remained free flowing after 50 days at -25°C and became unacceptable after 40 days at -10°C, compared to Example 2 and Compared with Example 2a, it shows a significant improvement.

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PUM

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Abstract

A frozen confectionery product is provided comprising a plurality of discrete unaerated dairy frozen confections, each discrete frozen confection being able to contact directly other discrete frozen confections in the product, which frozen confections comprise an ice structuring protein (ISP) and have an average volume of less than 1 ml.

Description

field of invention [0001] The present invention relates to a frozen dairy confectionery product comprising a plurality of individual confectioneries and comprising ice-structuring proteins. Background of the invention [0002] The frozen confectionary industry is always looking to design new products that meet consumer needs. While frozen confectionery products such as ice cream and water ice tend to be sold either in containers such as ice cream tubs or cone dispensers, or as individually packaged items such as ice cream sticks / popsicles, relatively recent product innovations Comes in the form of a single serving container filled with multiple ice cream beads. Ice cream beads are prepared by dropping uniform sized droplets of the liquid composition into a typical freezer chamber filled with liquid nitrogen. [0003] Some consumers expect ice bead products to have free-flowing properties, in other words, that a portion of the ice beads flow out of the container. However, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/44C07K14/415A23G9/38A23G9/48
CPCA23V2002/00A23G9/38A23G9/48A23V2200/206A23V2250/54A23V2250/543
Inventor N·M·林德纳J·R·奥尔德罗伊德A·肖特洛D·J·托厄尔
Owner UNILEVER NV
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